Pork belly
The boneless slab that bacon is cut from, sold fresh, with layers of meat and fat. Hours of low smoke render the fat and leave the cubes soft enough to pull apart.
What to buy
Ask for a skinless slab of 6 to 8 pounds, or plan to trim the skin off yourself. Look for layers of meat and fat that stay even from one end to the other.
Facts
- The National Pork Board describes pork belly as the boneless cut that remains after the loin and spareribs are removed. Pork Belly, National Pork Board
- Bacon comes from pork belly, and is cured, salted, and sometimes smoked. Pork Belly, National Pork Board
USDA values per 100 g
Pork, fresh, belly, raw. FoodData Central entry 167812.
| Nutrient | Amount |
|---|---|
| Calories | 518 |
| Total fat | 53.01 g |
| Saturated fat | 19.33 g |
| Cholesterol | 72 mg |
| Sodium | 32 mg |
| Carbohydrate | 0 g |
| Fiber | 0 g |
| Sugars | 0 g |
| Protein | 9.34 g |
| Calcium | 5 mg |
| Iron | 0.52 mg |
| Potassium | 185 mg |
